7/11/2023 0 Comments Sauced bbq and spirits![]() ![]() You can squeeze some lemon juice on when you’re done, for an extra hit of flavor. Grill them for just a minute or two on each side - threading them first on skewers that you’ve soaked in water makes this even easier - being careful not to overcook them. Toss the shrimp in a large bowl with a generous amount of olive oil, salt and fresh pepper. To Grill Your Shrimp Peel and devein shrimp, leaving the tails attached. Cocktail sauce keeps for up to two weeks in the fridge. Stir all ingredients together in a small bowl adjust seasonings as necessary. Makes enough to dip three pounds of big shrimpġ teaspoon ancho or other mild chili powderġ tablespoon juice from 1 small lemon (we use more) I think you know what you have to cook next. In fact, the next night we forewent grilled chicken and smoked turkey and basically anything else so that he could make it for dinner again. ![]() Alex - when he was not bonding with the only other boy in the house - grilled shrimp for his cocktail sauce and everyone went nuts for it. Well, this weekend fixed that once and for all. ![]() He made it a few times and everyone loved it, but it never caught on the way I’d hoped it would. Or maybe it was that smoked chicken and baby back ribs with Texas toast combo:Ī couple years ago, I found a recipe for homemade cocktail sauce, handed it to Alex, and told him he should memorize it so that shrimp cocktail - one of his favorite things to eat - could become his signature dish. Like I argue.):Īnd I think I ate my baby weight in South Carolina peaches: I made Marion Cunningham’s buttermilk pancakes as adapted by this Eggbeater, swapping the buttermilk with yogurt:Īnd White Lily Biscuits, which I’ve been preoccupied with baking since I read this article:Īnd Blue Cheese Coleslaw (The People, they always demand it):Īnd a potato salad (The People demand this too. The weather didn’t much cooperate, so we didn’t get any hiking in which was a bummer, as I suspect I’m wearing every one of those meals around my midsection right now, trying to pass it off as “it’s the baby, swear” because, frankly, it’s never too soon to blame it for everything, right? But the ick weather just left us more time in one of those kitchens with more than one counter and enough cabinets that when you can’t find something, it takes a good few minutes to find where it is hiding. (Remember when having parents out of town meant “kegger!”? Ah, you know you’re in your thirties when it means “mocktails” and “let’s make our own remoulade!”.) It was fantastic. We spent the holiday weekend back in Highlands, North Carolina, guests of my friend Molly’s parents who were themselves out of town, allowing even more of my friends to pile in. And you know, I think she’s onto something. Their staff all wear face masks, and patrons are required to wear face masks until they are seated.My friend Alexis smartly concluded this weekend that our new goals in life should be to cultivate as many friends as possible with a) vacation homes, b) access to family vacation homes and c) a strong interest in making elaborate home-cooked meals in their free time. They leave a bottle of hand sanitizer on every table. Their drinks menu is accessed via scanning a QR code on your phone, and their food menu is disposable. Regarding COVID-19 precautions, they're doing a great job. Be sure to say hello to her next time you're going to dine in or dine out! ![]() As their newest Walnut Creek boss, she brings an energetic and optimistic attitude. In all of their locations, she was part of the management teams: Livermore, Petaluma, Sacramento and now Walnut Creek. Since October 2012, Shelby Hamilton has been with Sauced BBQ & Spirits, beginning to work with their Sauced Livermore Squad. They currently have Walnut Creek, Sacramento, Petaluma and Livermore sites. It only made sense that they would bring their interests to good use when the pair wanted to open their own restaurant. Barrett was a Pleasanton resident and has always been highly loved for good food and good booze. Raised in the South, Brenden grew up with a passion of cooking and amazing food. With the generous help and love of their family and friends, cousins Brenden and Barrett opened Sauced in November of 2016. Sauced BBQ & Spirits - Walnut Creek was established in 2016. ![]()
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